Get ready to dive into a bowl of pure Polish comfort that will transport your taste buds straight to the heart of Eastern European cuisine! This Polish Dill Pickle Soup is not just another recipe - it's a creamy, tangy culinary adventure that will make you fall in love with unexpected flavor combinations. Imagine a soup so unique and delicious that it challenges everything you thought you knew about pickle-based dishes, while warming your soul with each spoonful of hearty, zesty goodness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup shredded carrots
- 1 cup diced dill pickles
- 1/2 cup sour cream
- 2 tbsp dill weed
- Salt and pepper to taste
Instructions
- In a large pot, combine chicken broth and diced potatoes. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer potatoes until they are tender, approximately 10-12 minutes.
- Add shredded carrots to the pot and continue cooking for an additional 5 minutes until carrots are soft but not mushy.
- Stir in diced dill pickles and cook for 2-3 minutes to warm them through.
- Reduce heat to low and temper the sour cream by slowly adding a small amount of hot broth to it, stirring constantly to prevent curdling.
- Gently stir the tempered sour cream into the soup, creating a creamy texture.
- Sprinkle dried dill weed into the soup and season with salt and pepper to taste.
- Remove from heat and let sit for 2-3 minutes to allow flavors to meld together.
- Ladle into bowls and garnish with additional fresh dill if desired. Serve hot.
Tips
- • For the best flavor, use high-quality, homemade or artisan dill pickles with a robust pickle taste. • Always temper the sour cream slowly to prevent curdling - add hot broth gradually while stirring constantly. • Cut potatoes and carrots into uniform, small dice to ensure even cooking. • Fresh dill as a garnish can elevate the soup's aroma and visual appeal. • If you prefer a thicker soup, you can slightly mash some of the potatoes while cooking. • This soup tastes even better the next day, so don't hesitate to make it in advance. • For a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
